Publicacións en colaboración con investigadores/as de Norwegian University of Science and Technology (6)

2024

  1. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

2023

  1. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  2. Food quality 4.0: From traditional approaches to digitalized automated analysis

    Journal of Food Engineering, Vol. 337

  3. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2018

  1. 3D printable filaments made of biobased polyethylene biocomposites

    Polymers, Vol. 10, Núm. 3

2017

  1. Enzymatic-Assisted Modification of Thermomechanical Pulp Fibers to Improve the Interfacial Adhesion with Poly(lactic acid) for 3D Printing

    ACS Sustainable Chemistry and Engineering, Vol. 5, Núm. 10, pp. 9338-9346